Venezuelan Chocolate Pancakes

Print page
Chocolate pancake recipe | Easy Sweet Pancake Recipe
Venezuelan Chocolate Pancakes


Chocolatier Paul A Young knows how to make a great chocolate pancake recipe. This one from his book uses dark Venezuelan chocolate. 

For the pancakes:

  • 25g Venezuelan 100% dark chocolate, grated
  • 200g buckwheat flour, or spelt
  • 1 free-range egg
  • 45g light muscovado sugar
  • 350ml milk
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 25g unsalted butter, for frying 

For the syrup:

  • Pinch of sea salt
  • 250ml dark maple syrup
  • 100g 70% dark chocolate, broken into pieces 


  1. Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.
  2. To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.
  3. Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
  4. Serve the pancakes laced with the warm syrup - be generous as the pancakes soak up a lot! 

You may also like: Pancake Recipes |  Chocolate cake recipe | Chicken Recipes | Barbecue ideas | Quiche Lorraine recipe | Healthy recipes | Best gluten free recipes 


more from Breakfast & Brunch

more from Recipes

More from House

Go back up

Haven't found something you were looking for? Try searching...